2 Tablespoons fresh lemon juice
1 Tablespoon cider vinegar
4 teaspoons olive oil
1 teaspoon maple syrup
2 teaspoons fresh ginger root, chopped
2 cups kale, rinsed & chopped
½ cup cauliflower, rinsed & chopped
½ cup broccoli, rinsed & chopped
½ cup cabbage, rinsed & shredded
¼ cup fresh cilantro, rinsed & chopped
Wash hands with soap and water. Combine lemon juice, vinegar, olive oil, maple syrup, and ginger in a large bowl; whisk well.
Add kale, cauliflower, broccoli, cabbage, and cilantro to the dressing, and toss to coat well.
Makes 5 servings.
Recipe Notes:
You can purchase pre-cut cauliflower, broccoli and cabbage to save on chopping time.
Kale is considered a nutritional powerhouse. It’s rich in dietary fiber, magnesium, vitamin B6 and calcium, and an excellent source of antioxidant vitamins A, C, and K.
To prepare kale, rinse under running water and shake off extra moisture. Pat dry with clean paper towels or spin in a salad spinner. Tear leaves from stems, or fold each leaf in half, then cut away the leaf from the stems with a knife. Discard stems. Roll up the leaves to consolidate them for easy chopping and cut into thin ribbon
Store in an airtight container and refrigerate for up to four days.
Calories: 60
Fat: 4 grams
Saturated fat: 0.5 grams
Cholesterol: 0 milligrams
Sodium: 20 milligrams
Carbohydrates: 5 grams
Fiber: 1 gram
Added sugar: 1 gram
protein: 1 gram